Name: Tomato foccacia
Prep time: 43 min
Cook time: 1 h 55 min
Total time: 4 h 53 min
Yield: 5 foccacias
Cuisine: French
Ingredients: 900 g flour; 125 g instant mashed-potato powder; 700 ml water; 18 g salt; 25 g yeast; 200 g Soured dough; 75 g olive oil; 400 g green olives; 400 g preserved tomatoes; 200 g Parmesan (Parmigiano Reggiano); 10 g herbes de Provence

Step by step recipe

Step 1 - ⌛ 5 min.

Roughly chop 400 g green olives.

Step 2 - ⌛ 7 min.

Cut 400 g preserved tomatoes into small pieces and add to the olives.

Step 3 - ⌛ 5 min.

Cut 200 g Parmesan (Parmigiano Reggiano) into small dice and tip in with the tomatoes, scatter the herbes de Provence over and mix well.

Step 4

In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 52-56°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Step 5 - ⌛ 10 min.

Put into a food mixer bowl: 900 g flour, 125 g instant mashed-potato powder, 700 ml water, 18 g salt, 25 g yeast and 200 g Soured dough.

Knead on slow speed for 10 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Step 6 - ⌛ 3 min.

Towards the end of kneading, trickle in 75 g olive oil.

Step 7 - ⌛ 3 min.

Finish by tipping in the olives, tomatoes and parmesan. Knead again just until these are mixed in.

Step 8 - ⌛ 1 hour 30 min.

Gather the dough into a ball, transfer to a large bowl, cover with a plastic sheet and leave to rest for 1 hour 30 minutes.

Step 9 - ⌛ 15 min.

After this, weigh out 700g chunks and shape into balls.

Cover the dough with a plastic sheet and leave to rest for 15 minutes.

Step 10 - ⌛ 5 min.

Flatten the dough out by hand to expel the gas...

Step 11

...then reshape into balls.

Put into bread rising baskets (bannetons).

Step 12 - ⌛ 2 hours

Cover with a plastic sheet and leave to rest for 2 hours.

Step 13 - ⌛ 5 min.

Preheat the oven to 240°C (460°F).

Slash the tops of the foccacias...

Step 14 - ⌛ 25 min.

And bake for about 25 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=10 %	29 g RDI=11 %	15 g RDI=20 %	275 kcal RDI=14 %	1,153 kJ RDI=14 %
Per foccacias	39 g RDI=59 %	164 g RDI=62 %	85 g RDI=116 %	1,572 kcal RDI=79 %	6,580 kJ RDI=79 %
Whole recipe	193 g RDI=297 %	820 g RDI=309 %	424 g RDI=581 %	7,858 kcal RDI=393 %	32,901 kJ RDI=393 %